Shrimp Etouffe

Ingredients

• 1 1/3 cups celery, finely diced
• 1 cup green bell pepper or red bell pepper, finely diced
• 1 cup green onion, finely diced
• 1/4 cup unsalted butter
• 1 1/2 teaspoons fresh minced garlic
• 2 tablespoons all-purpose flour

• 1 (12 ounce) can v- 8 vegetable juice

• 1 (10 1/2 ounce) can condensed cream of celery soup
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon red cayenne pepper, to taste
• 1/8 teaspoon Tabasco sauce, to taste
• 1 lb shrimp (can be precooked, frozen)
• 4-6 cups cooked white rice

Directions

1. 1

   If you are using fresh shrimp, peel and devein first; if using frozen precooked shrimp, you can thaw them right before using by placing the shrimp in a mesh colander and running them under cold water for about 5-10 minutes until thawed, stirring so they don't stick together- drain well.

2. 2

   Keep shrimp cold until ready to use.

3. 3

   Heat a large, deep skillet over medium-high heat.

4. 4

   Melt butter in pan and sauté celery, bell pepper, green onion, and garlic until softened and lightly browned.

5. 5

   Stir in flour until blended, then pour in soup, V-8, and salt.

6. 6

   Cook until thick (you may need to lower temperature a bit), stirring often.

7. 7

   Add remaining ingredients and cook until the shrimp are cooked through (they will turn pink and opaque- this only takes a few minutes) or, if using precooked seafood, just until the shrimp are heated through.

8. 8

   Be careful not to overcook the shrimp or it will get tough.

9. 9

   Ladle over hot, cooked rice.